Banana Rum Tart Tatin

• 3 None bananas, peeled, sliced diagonally 1/3 inch-thick
• 2 sheets frozen puff pastry, thawed, 2 (5 inch) rounds cut from each sheet
• None None vanilla ice cream, to serve
• -1 None Rum Caramel Sauce
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 2 1/2 tbsp butter
• 1 tbsp dark spiced rum

1. Preheat oven to 400u0b0F. Lightly grease and line 4 (5 inch) loose-bottomed tart pans with parchment paper.
2. To make the sauce, stir heavy cream, brown sugar, butter and rum in a small saucepan over low heat until sugar dissolves and mixture is smooth. Increase heat to medium and simmer for 2-3 mins, until thickened. Spoon 1 tbsp sauce into each tart pan. Arrange banana slices over sauce.
3. Cover bananas with puff pastry rounds, tucking edges under. Bake for 10-12 mins, until golden brown. Invert pans onto serving plates and remove parchment paper. Serve with remaining warm sauce and ice cream.

bananas, pastry, vanilla ice cream, caramel sauce, heavy cream, brown sugar, butter, rum

Taken from recipes-plus.com/api/v2.0/recipes/34341 (may not work)